Hearty Corn Chowder

4 c. Corn Stock (recipe below)

1 tbsp. Olive Oil
1 Yellow Onion, chopped
2 cloves Garlic, minced
1 stalk of Celery, chopped
1 c. New Potatoes, coarsley chopped
4 corn cobbs, kernels only
Salt and Pepper to taste

1 1/2 c. Asparagus, sliced
1 Carrot, thinly sliced
1 c. Chicken style Seitan (optional)
Parsley to garnish

Heat oil in a large sauce pan over medium heat.  Add 1/2 of onion and cook 5-7 minutes until soft.  Add garlic and cook another 30 seconds.  Add in celery and potato.  Cook, stirring often, 5 minutes.  Add in corn kernels and cook another 5 minutes, stirring often.  Stir in corn stock, cover, and bring to a boil.  Cook 25-30 minutes until vegetables are very tender.  Puree' with an immersion blender or transfer to a blender. Strain out any solids that may remain (optional, but makes for a much smoother soup).  Season with salt and pepper.

Return soup to pot and add in remaining 1/2 onion, carrot, and asparagus.  Cover and return to a boil.  Reduce heat to a simmer and cook another 10-12 minutes until vegetables are tender.  Add in seitan and cook another couple minutes until heated through.

Serve and garnish with some freshly chopped parsley.

CORN STOCK
4 corn cobbs, kernels removed (reserve for soup)
1 stalk celery
1 carrot
1 onion
handful of parsley
1 tsp. whole black peppercorns
1 bay leaf

Break corn cobbs in half.  Coarsley chop celery, carrot and onion.  Add all ingredients into a large stockpot with 8 cups of water and bring to a boil.  Reduce heat and simmer 1-1 1/2 hours until liquid has reduced to half. Allow stock to cool and strain out vegetables.